“Labor intensive, but so yummy! My kids love these home-made hotpockets! lol”
1hr 5mins
12 empanadas

Ingredients Nutrition


  1. To make dough:.
  2. Sift together flour and salt. Use pastry blender to add butter to make a coarse meal with pea sized lumps.
  3. Beat together egg, water and vinegar in a small bowl.
  4. Add to flour mixture, stirring with a fork. The mixture will look somewhat shaggy.
  5. Turn out dough onto a lightly floured surface and gather together.
  6. Knead gently once or twice with the heel of your hand just enough to bring all the dough together.
  7. Flatten into a rectangle, wrap in plastic and chill one hour.
  8. To make filling.
  9. Remove chorizo from casing and cook on med-low in olive oil in a saucepan, about 5 minutes, stirring.
  10. Transfer to bowl with a slotted spoon, leaving the drippings behind.
  11. Add onions and cook 15 minutes.
  12. Add garlic, bell peppers, bayleaf, salt and oregano and cook another 15 minutes.
  13. Add potatoes to the onion/pepper mixture and stir.
  14. Cook over low heat 10-12 minutes.
  15. Stir in chorizo, then cool to room temperature Discard bay leaf.
  16. To assemble:.
  17. Preheat oven to 400 degrees.
  18. Divide dough into 12 equal pieces and form each into a disk.
  19. Keeping remaining disks covered, roll out 1 piece on a lightly floured board into a 5 inch round.
  20. Spoon 2 T filling onto center and fold into half, enclosing filling.
  21. Press edges together to seal, then crimp with a fork.
  22. Place on ungreased cookie sheet.
  23. Brush with egg/water wash then bake 25 minutes.
  24. Cool 5 minutes before serving.

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